Black Bean-Smothered Sweet Potatoes

Description:

For a quick and satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it’s full of fiber.

Ingredients:

2 medium sweet potatoes

1 15-ounce can black beans, rinsed

1 medium tomato, diced

2 teaspoons extra-virgin olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon salt

2 tablespoons reduced-fat sour cream

2 tablespoons chopped fresh cilantro

Preparation:

1

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)

2

Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.